Collard Tacos Two Ways

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Vegetarian Black Bean & Corn Tacos

Makes 10 (4-inch) tacos

  • 2 tablespoons olive oil or coconut oil
  • 1 onion, chopped
  • 2 cups fresh corn kernels, from 4 ears corn
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon ground cumin
  • 1 cup cooked black beans
  • Sea salt and freshly ground pepper
  • 1 avocado, diced
  • Juice of 1 lime
  • 5 large collard greens
  • Mixed herbs, for serving

Heat oil in a large skillet over medium heat. Cook onions until soft. Add corn and cook until beginning to brown. Add garlic, chili powder, paprika, and cumin; cook until fragrant. Stir in beans and season with salt and pepper. Combine avocado and lime juice in small bowl and season with salt and pepper.

Cut collard leaves into 4-inch circles using a round cutter or a small plate as a guide, avoiding the stems. Discard stems. Gently warm collard "tortillas" over a very low open flame or in hot nonstick skillet. To serve, fill each collard with bean mixture and top with avocado and fresh herbs.

Honey Pulled Pork Tacos

Makes 10 (4-inch) tacos

  • ¼ cup honey
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 1 (3- to 4-pound) pork butt or shoulder
  • Apple cider vinegar, to taste
  • 5 large collard greens
  • 1 avocado, diced
  • Juice of 1 lime
  • Mixed herbs, for serving

Combine honey, cayenne pepper, black pepper, paprika, salt, and garlic in a small bowl. Rub spice mixture all over pork and transfer to slow cooker. Cook on low for 9 hours. Shred pork, discarding any large pieces of fat, and return to juices. Season to taste with vinegar and additional honey, salt, and pepper.

Cut collard leaves into 4-inch circles using a round cutter or a small plate as a guide, avoiding the stems. Discard stems. Gently warm collard "tortillas" over a very low open flame or in hot nonstick skillet.

Combine avocado and lime juice in small bowl and season with salt and pepper. To serve, fill each collard with pork and top with avocado and fresh herbs.

--Charlotte Abrams, Recipe Editor for Edible Sarasota